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Receta Carrot Cake Ww
by Global Cookbook

Carrot Cake Ww
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  Raciónes: 12

Ingredientes

  • 1 1/2 c. Flour, all-purpose
  • 1/2 c. Flour, whole wheat
  • 3/4 ounce Wheat germ, toasted
  • 1 Tbsp. Baking pwdr
  • 1 tsp Cinnamon
  • 1/2 tsp Mace
  • 1/4 tsp Salt
  • 2 lrg Large eggs, room temp.
  • 1/2 c. Packed Brown Sugar
  • 1/4 c. Vegetable Oil
  • 1/4 c. Low Calorie Pancake Syrup, 12 cal/Tablespoons
  • 1/4 c. Lowfat Plain Yogurt, plain
  • 1 tsp Vanilla extract
  • 1 tsp Orange rind, grated
  • 1 c. Pineapple Chunks In Juice, minced
  • 1 Tbsp. All-Purpose Flour
  • 1/2 c. Raisins, golden brown

Direcciones

  1. Preheat oven to 350F.
  2. Spray a 12-c. Bundt pan with nonstick cooking spray. In large bowl, stir together first 7 ingredients. In medium bowl, beat Large eggs, sugar, oil, pancake syrup, yogurt, vanilla and orange rind with 1/4 c. water till well mixed. Stir in carrots and pineapple. In a small bowl, toss raisins with 1 Tbsp. flour. Scrape wet ingredients into dry and stir just till blended. Gently mix in raisins. Scrape proportionately into prepared pan. Bake 50-60 min, till toothpick inserted in center comes out clean and cake shrinks from sides of pan and is browned. (If cake browns to quickly, cover loosely with a sheet of foil and continue baking.) Let cold on rack 30 min before turning out of pan to cold completely.
  3. Makes 12 servings.